Tomatoey Spinach Quinoa Curry

Put the onion in a saucepan (one with a lid if possible) on medium heat with 1 tbsp of oil. Cook for 5 mins until the onion is soft, then take out half your cooked onion and put it in a large pan. Set this aside - this will be for the curry a little later.

Add the gooseberries, vinegar, half the ginger, half the garlic and the mustard seeds to the onions in the smaller saucepan, with 2 tbsp of water. Cook for 10 mins with the lid on (stirring occasionally) before adding 2 tbsp of sugar(if you have some) and a pinch of salt and black pepper. Remove the lid and cook for another 10 mins, stirring occasionally. Once the chutney is cooked, remove the pan from the heat and leave to the side to cool down a little.

While the chutney is cooking, put your larger pan with the rest of the onions on medium heat and add 2 tbsp of olive oil, along with the rest of your ginger, garlic, chilli(the amount you add depends on how spicy you like things!) and the turmeric, ground coriander and ground cumin. Cook for 1 minute until they are smelling lovely and fragrant, then add the chopped tomatoes, carrots and quinoa. Refill the tomato tin with water and add this in too along with the vegetable stock pot.

Stir everything together and bring the mixture to the boil, stir and make sure your vegetable stock pot has dissolved, then simmer for 20 mins, it has to be simmering to cook the quinoa but just remember to stir from time to time to prevent sticking. Tip: If the mixture gets dry at all, just add 50ml of water. Once your curry has been cooking for 20 mins, take the pan off the heat and stir in the spinach. Pop the lid on and leave for 4 mins so the spinach wilts.